Thanksgiving '15

The 13 pound turkey brined in a water, salt and sugar solution. I added some peppercorns, fresh sage and rosemary. Before I lit the grill, I had to improvise because of the heavy drizzle. The fire started easily though at 5:00. Before putting the turkey on at 6:00, I rubbed it with butter and sprinkled it with thyme and sage. The heat ran around 250 until about 1:00 when the internal temperature was 170. I sprayed is frequently with apple juice until I covered it in foil at 11:00 so it would get too brown.

 

 

Summer Get Together

I started early this time and rubbed the 13 pound brisket the night before. I also made my bourbon bbq sauce and tried something new: a junior mac and cheese and an adult mac and cheese containing jalapenos. The brisket went on at 7AM and the chicken (6lbs) and ribs (two racks of baby backs) went on at 11AM. The chicken had two different rubs (regular chicken rub and fajita rub) while the ribs had the chicken rub along with brown sugar. At 2:00 I wrapped the brisket and ribs. Before wrapping the ribs, I coated them with squeeze butter, chicken rub and brown sugar. Also, I placed some sausage on the grill. The mac and cheese come on at 4:00 and at 5:00, everything came off.